Market focusing on nutrient content

Ability of a product to be agreeable to the needs of the consumer

Policy of making operations transparent

Factors influencing consumer demand

Consumer

Transparency

Reformulation

Food system

Health-related, natural, unprocessed foods

Nutrient content of foods to assist nutritional status

Food product choices for fitness requirements

Excluding meat and by-products

Making operations transparent

Putting together food components according to a formula

Focusing on nutrient content of foods

Excluding meat and by-products

A person who follows a diet that includes dairy and eggs

A person who follows a diet that excludes any animal products, including milk, eggs, and honey

A person who follows a diet that includes fish and poultry

A person who follows a diet that excludes only red meat

Fats that occur naturally in fruits and vegetables

Fats that are only found in plant-based oils

Fats that occur in animal fats naturally and as a result of processing in commercially prepared, partially hydrogenated foods

Fats that are only used in raw food diets

Data collected from online sources

Information collected by the individual conducting the research

Data collected from secondary sources

Information collected by third-party organizations

A damaging immune response by the body to a substance

A consumer market focused on avoiding adverse reactions to a food or food component that does not involve the body’s immune system

A condition where the body cannot digest certain foods

A severe allergic reaction to food

A very young child or baby <12 months

A child between the ages of 1 and 2

A teenager

A young adult

A condition where the body produces too much insulin

A progressive condition in which the body becomes resistant to the normal effects of insulin and/or gradually loses the capacity to produce enough insulin in the pancreas

A condition that only affects children

A temporary condition that resolves on its own

Food products produced with flours containing gluten

Food products produced with flours or other food components/ ingredients not containing gluten

Food products that have had the lactose removed

Food products with an added enzyme to remove gluten

Dairy products that have had the lactose removed

Dairy products free from milk-based ingredients

Dairy products containing live bacteria

Dairy products with added flavor

Food containing live bacteria with health-promoting properties

Food products free from milk-based ingredients

Food products that feed the good bacteria in the colon

Food products that have had the lactose removed

To ensure food products are free from gluten

To require a food to meet certain standards before a health claim can be made

To add a nutrient to a food that has been lost during processing

To allow consumers to compare the nutritional content of food products

Fats in which all carbons contain a hydrogen, and therefore no double bonds exist

Fats that have one or more double bonds

Fats that should be consumed by the chronic disease NCM

Fats that have had the lactose removed

To enhance flavor and shelf life of food

To remove gluten from food products

To add lactose to dairy products

To reduce the nutritional value of food

consumer market focusing on food product choices to meet specific fitness requirements

consumer market who excludes meat (and by-products derived from a slaughtered animal such as gelatine and rennet) and fish from their diet

consumer market who eats healthy processed foods and is willing to spend money on imported foods that are high in protein.

consumer market focused on health-related, natural, unprocessed foods, including fresh, locally grown produce, eggs, poultry and meats

food standards

nutrition information panel

Healthy food criteria

Australian dietary guidelines